Tuck that kid into bed. Check out this pizza that I was inspired to make after one that I had in Portland at Life of Pie last weekend. Seriously, delish. Admittedly, I even gave the kid (who shoulda been in bed) some crust to gum on. I already miss Portland just thinking of this little neighborhood spot, we ate out in the most perfectly cool weather on a picnic table and the locals chatted us up. It’s in a great little shopping street area, with plenty of places to see afterward – including Cloak & Dagger Barbershop (where my big dude got his new ‘do) and What’s the Scoop? A wonderful place to have ice cream – the Rosemary was awesome!
That said, this meal makes me a bit sad to recall. During the eating of it, my child drank from a “big boy” cup for the first time. His little hands, gripping each side, turned it up towards his face, with the help of Daddy, and then gulped. Little dribbles and then this big lip smack and ahhhh came out of him. It was as if he’d just ran a marathon, a marathon where he runs with my heart in his hands. Because when on earth did my little boy grow to be 10 months old? So not fair.
What you’re gonna pair this with: a really fun and light red. I brought back a bottle of the Blue Heron Pinot Noir or as my husband calls it, “Peanut of the Night” (you’ve seen this commercial right?) But if you can’t track that down, then I really like Dreaming Tree Crush, it’s a great blend, and even satisifies non-red-wine drinkers.
The Portland Pie – Goat Cheese & Carmelized Onion Pizza
- 1 frozen ball of pizza dough, defrosted (likewise, I love this recipe from How Sweet It Is)
- 2 large onions, quartered and chopped
- 10-12 whole garlic cloves
- 1 T extra virgin olive oil (about a tablespoon for every 2 onions)
- ½ C of Chevre Goat Cheese (any flavor is fine, but I prefer plain given the strong flavors of onion and garlic)
- 6 oz tomato paste
- 8 oz can tomato sauce
- 4 leaves of basil, cut finely
- 1 tsp. dried basil
- ½ t. crushed red pepper
- Salt & pepper
Preheat the oven to 450 degrees. Toss olive oil, onion and whole garlic cloves in an oven proof dish. Season gently with salt and pepper. Place in oven for 40 minutes. Remove and let cool so you can spread with fingers.
Re- Preheat the oven to 375 degrees. (Then say Re-Preheat three times fast, after wine of course!)
On either a pizza stone or cookie sheet, roll out your ball of dough to a 12-16” circle (depending on the preferred crispiness, you’ll want thinner or thicker)
Mix your tomato paste, basil and oregano. Season a bit with salt and pepper to taste. Then start to add tomato sauce until it reaches just short of how thick you’d like your sauce to be. I’m a thick sauce girl, so this takes about ¼ C for me to be happy, however, some folks like thinner sauce and perhaps less spread on the pie.
Spread the sauce evenly on the pie. Top with roasted garlic and onions, and then drop small, a little-larger-than-a-nickle sized dollops of goat cheese over the top. Spreading evenly. This pie will not be immersed in cheese, but goat cheese being so strong this is all you should have. If you must have a cheese laden pizza, you could fill in here with mozzarella.
Bake for 25 minutes. Smash into your face.